Name: Blackstone Mushroom and Kimchi Fried Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Cuisine: asian
Ingredients: 1/2 cup kimchi juice, plus 3 cups roughly chopped ripe kimchi (from about 24 ounces; see Cook’s Note); 4 tablespoons unsalted butter, melted; 1/4 cup gochujang; 2 tablespoons toasted sesame oil; 2 tablespoons soy sauce; 6 cloves garlic, minced; Kosher salt; 3 tablespoons vegetable oil; 3 carrots, diced (about 3 cups); 1 white onion, diced; 1 pound assorted mushrooms, such as oyster, king trumpet and shiitake, cut in to bite-size pieces; 1 large zucchini (about 12 ounces), diced (about 3 cups); 9 to 10 cups day-old cooked short- or medium-grain white rice (from 3 cups raw rice); Toasted sesame seeds, for topping (optional); 8 large eggs; 4 scallions, thinly sliced Gim (roasted seaweed snack), crushed or torn into small pieces, for topping; Toasted sesame seeds, for sprinkling

Directions

Special equipment:

a 36-inch Blackstone® Griddle Cooking Station, a large metal spatula

Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.

Cook’s Note

Often there is not a lot of liquid in kimchi jars so we found that squeezing the kimchi before chopping resulted in enough juice for the recipe.

On Tonight

Blackstone Mushroom and Kimchi Fried Rice

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